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Homemade Mexican Chicken Manicotti photo

Mexican Chicken Manicotti

Creamy, spicy stuffed manicotti filled with shredded chicken and Mexican flavors, baked with salsa and cheese.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings

Equipment

  • 13x9-inch baking dish
  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • Small Bowl
  • Colander
  • Spoon or spatula
  • Measuring cups and spoons

Ingredients
  

  • 16 ounces manicotti shells
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1-2 jalapeño peppers minced
  • 2 tablespoons butter
  • 2 cups shredded cooked chicken such as rotisserie chicken
  • 8 ounces cream cheese at room temperature
  • 1/4 cup sour cream
  • 1 1/3 cups salsa divided
  • 8 ounces enchilada sauce canned
  • 3/4 cup Monterey Jack cheese shredded
  • 3/4 cup sharp cheddar cheese shredded
  • 1/4 cup Parmesan cheese grated

Instructions
 

  • Preheat the oven to 350°F (175°C). Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
  • Bring a large pot of salted water to a boil and cook the manicotti shells according to package directions until almost al dente; drain and set aside.
  • In a large skillet, melt the butter over medium heat. Add the chopped onion, minced garlic, and minced jalapeño peppers and cook until softened, about 4–6 minutes.
  • Remove the skillet from the heat and stir in the shredded chicken, cream cheese, and sour cream until smooth and well combined. Let the filling cool about 20 minutes, then stir in 1/3 cup of the salsa.
  • Using a spoon, carefully stuff each cooked manicotti shell with the chicken mixture and arrange the stuffed shells in the prepared baking dish.
  • In a small bowl, whisk together the remaining 1 cup salsa and the 8-ounce can of enchilada sauce. Pour 1/2 cup of this sauce mixture into the bottom of the baking dish, then place the stuffed shells on top.
  • If any chicken filling remains, dollop or spread it on top of the shells. Pour the remaining sauce mixture evenly over the stuffed shells.
  • Toss the Monterey Jack, sharp cheddar, and Parmesan cheeses together and sprinkle evenly over the top of the manicotti and sauce.
  • Bake in the preheated oven for 35–40 minutes, until the sauce is bubbly and the cheese is browned. Let rest a few minutes before serving.

Notes

  • Use rotisserie chicken to save time.
  • Let the filling cool so it’s easier to stuff the shells.
  • Adjust jalapeños for desired heat.
  • Any mild salsa works in this recipe.